BBQ TIGER PRAWNS
An elegant dish created over hot, flickering flames with tiger prawns, pineapple, caper, jalapeno salsa, mustard mayo and the unique and succulent whisky infused Mānuka Honey; harvested from the wild pristine extremes of New Zealand.
- Baby capers
- Canola oil
- Chilli
- Dijon mustard
- Dried dill
- Egg yolks
- Fennel seeds
- Garlic
- Honey
- Jalapeno
- Lemon juice & zest
- Lime
- Olive oil
- Parsley
- Pepper
- Pineapple (sliced)
- Salt
- Shallot
- Sherry vinegar
- Smoked paprika
- Tomato paste
- Whisky-infused Mānuka Honey
The marinate was made with shallot, olive oil, garlic, tomato paste, chilli, lemon zest, parsley, smoked paprika, fennel seeds and honey. The mayo was a combination of egg yolks, canola oil, Dijon mustard, sherry vinegar, smoked paprika, chilli oil, dried dill, honey, salt and pepper. The salsa was built from sliced pineapple, honey, shallot, baby capers, jalapeno, lemon juice (and zest), parsley, olive oil, salt and pepper. Garnish with grilled lime and orange powder it’s a dish of delicious indulgence.
